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Whole Foods had bay scallops on sale... - Page 2

post #16 of 29
1/8/09 at 10:57am
I'm with kwilk, the big fat ones take the saute better than the little guys. The oven is a safer bet.
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post #17 of 29
1/8/09 at 11:18am
Quote:
Originally Posted by Manton View Post
I'm with kwilk, the big fat ones take the saute better than the little guys. The oven is a safer bet.

+2. May be a risk of overcooking by the time they take on some decent colour, although a quick saute is probably fine (but again, different result than with a large scallop). Also, keep the spice to a bare minimum.
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post #18 of 29
1/8/09 at 11:31am
+ on the sea salt.

Get a heavy saute pan (one that will store heat).
Thinly slice shallots.
Thinly slice leeks (about 1/4 cup)
Thinly slice scallions (about 1/4 cup)

Saute shallots in olive oil till just turning golden colour.
Add leeks and scallions, heat for another few minutes, just beyond softening.

Add a few tablespoons of dry champagne or dry white wine.

Add big dollop of the BEST butter you can find. French or the high butterfat from VT.

Turn up the heat, goal is to get the butter and pan hot so that it adds colour to the scallops.

Add the scallops, add sea salt.

Shove under broiler.

Take from broiler, flip scallops so other side is down in the juices.

Stick under broiler.

Take out and enjoy with crusty bread.
Also use bread to soak liquid/vege/sauce.
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post #19 of 29
1/8/09 at 3:31pm
Cook pancetta (or bacon if it's your only option) in hot pan, remove pancetta after cooked, add scallops. The pancetta fat works perfect for taste and a beautiful golden sear

Don't dredge them in flour

Some times I'll deglaze the pan with some cream and siraccha for a simple sauce.
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post #20 of 29
1/8/09 at 5:55pm
sounds good. or maybe baked with some garlic slices, a bit of butter/whte wine and lemon.



Quote:
Originally Posted by kwilkinson View Post
With the little bay scallops, I like to place them in a single layer in a ramekin, throw a little butter on top, and put a generous amount of dill on top of it and just bake it for a few minutes at 350.
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post #21 of 29
1/8/09 at 5:59pm
Yeah, just heat up a grill, take a 3/4 inch ribeye rubbed in butter, salt and pepper , throw it on grill for a few minutes each side and have with a watercress/mesclun salad.
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post #22 of 29
1/9/09 at 7:00pm
Thread Starter 
Ok, went simple, they came out OK, bad photo below. Sauteed with combination of butter and olive oil, added herbs de provence, a touch of garlic and white wine (white rioja) and finished with lemon juice. Not excellent but certainly good. Worth the $7.50 in ingredients and 5 minutes of cook time. Maybe I'll try one of yor recipes for the next batch.

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post #23 of 29
1/9/09 at 7:06pm
How are those sauteed? They're being stewed in butter. At least be pretentious and call it a confit.
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post #24 of 29
1/9/09 at 7:12pm
Thread Starter 
Quote:
Originally Posted by why View Post
How are those sauteed?

They're being stewed in butter. At least be pretentious and call it a confit.


I am not refined enough to know whether to be insulted or not. That pic was taken right after the lemon juice and white wine were added. It reduced to a degree. I used 1 tbsp each of butter and olive oil. The recipe I consulted said that the extra liquid was good for dipping crusty bread to be served along side. No idea if white rioja was a good idea. I had a fruiter European wine but that had a cork and I am lazy. FYI Trader Joe's wine shop rocks.

Meeting a buddy near Grand Central for drinks in about 2 hrs, any suggestions? Went to Algonquin hotel last time, but as some of you know, I am newly poor, hence the bay scallops as opposed the the super-ultra-mega-colossal shrimp...jk...an ode to the late George Carlin, he did a great bit on that.
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post #25 of 29
1/9/09 at 7:13pm
prolly some of the liquid they released.
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post #26 of 29
1/9/09 at 7:24pm
Quote:
Originally Posted by samblau View Post
I am not refined enough to know whether to be insulted or not. That pic was taken right after the lemon juice and white wine were added.
They should be browned a bit. They look like marshmallows. Sit them out on a paper towel to get rid of excess moisture. Don't put so many in the pan at a time and make sure the pan is hot enough before adding fat (med high heat works for most ranges). If the fat is hot enough it'll shimmer and slide like water around the pan. I wouldn't saute with butter unless it was ghee, really.
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post #27 of 29
1/9/09 at 7:26pm
No Names on the wharf in Boston (I don't know if its still there) used to liberally sprinkle them with Lemon-Pepper Salt and broil them in a single layer. Don't turn them and as soon as the tops brown a little, they're done. I used to love them.
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post #28 of 29
1/9/09 at 8:52pm
Thread Starter 
Quote:
Originally Posted by tonylumpkin View Post
No Names on the wharf in Boston (I don't know if its still there) used to liberally sprinkle them with Lemon-Pepper Salt and broil them in a single layer. Don't turn them and as soon as the tops brown a little, they're done. I used to love them.

I've hear about that place yet have never gone depsite being in MA for a few years. I was always dissapointed with Boston seafood. Legals? Please, the best one is out in the burbs, Chestnut Hill area. The best fish I had was in Chinatown, and dare I say the best chowder was Quincy Market. Maybe as a NYer I alwayswound up at tourist traps.
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post #29 of 29
1/10/09 at 1:12pm
Quote:
Originally Posted by samblau View Post
I've hear about that place yet have never gone depsite being in MA for a few years. I was always dissapointed with Boston seafood. Legals? Please, the best one is out in the burbs, Chestnut Hill area. The best fish I had was in Chinatown, and dare I say the best chowder was Quincy Market. Maybe as a NYer I alwayswound up at tourist traps.

Legal's is like Red Lobster for the bourgeoisie.
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